Ingredients:

  • 15 oz black beans, rinsed and dried thoroughly
  • 15 oz black eyed peas, rinsed and dried
  • 1.5 cups sweet corn, fresh or thawed frozen
  • 1 lb Roma tomatoes, seeded and finely diced
  • 1 large orange bell pepper, finely diced
  • 0.5 cup red onion, finely minced
  • 2 jalapeños, finely minced and seeded
  • 1 cup fresh cilantro, chopped
  • 2 large avocados, diced
  • 0.33 cup extra virgin olive oil
  • 0.25 cup fresh lime juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Pour the 15 oz black beans and 15 oz black eyed peas into a colander, rinse under cold water, and let them sit for 10 minutes until no water drips.
  2. Place the 1.5 cups sweet corn in a small bowl. Ensure it is at room temperature to prevent the olive oil from congealing.
  3. Slice the 1 lb Roma tomatoes, scoop out the watery seeds, and dice the flesh.
  4. Finely chop the 0.5 cup red onion and 2 jalapeños until they are uniform in size.
  5. In a separate jar, combine the 0.33 cup olive oil, 0.25 cup lime juice, 2 tbsp vinegar, 1 tbsp honey, and all spices.
  6. Shake the jar vigorously for 30 seconds until the liquid looks opaque and thick.
  7. Toss everything except the avocado and cilantro in your large bowl.
  8. Let the mixture sit for 15 minutes. Watch for the colors to deepen as the acid hits the vegetables.
  9. Add the 1 cup cilantro and gently stir.
  10. Gently fold in the 2 diced avocados just before serving to keep them from mashing.